From the Kitchen of:  Bonnie
Source:  Country Woman

 

1 1/2	cups	chopped onion
1	cup	slice celery
3		medium carrots, sliced
2 to 3		garlic cloves, minced
1	tbsp	vegetable oil
2	cans (14 1/2 oz each)	chicken broth
2	can (15 ox each)	navy or great northern beans, rinsed and drained, divided
2	cups	broccoli florets
1/2	tsp	dried rosemary, crushed
1/4	tsp	dried thyme
1/2	tsp	salt
1/4	tsp	pepper
1	cup	fresh spinach

Reduce heat; simmer, uncovered, for 5 - 7 minutes.

Place reamining beans in a blender or food processor; cover and process until smooth.

Add to the soup with the spinach; simmer for 2 minutes or until heated through.

Yield:  8 servings.